Stuffed apples with walnuts and spices

A classic recipe which is very popular in the Greek households during the Winter months. My mother could always see when the apples were ready to "grow roots" in the fridge since me and my dad didn't appreciate them enough so she had the solution..... Sometimes those apples were ending up as a compote and other times as a nice dessert in the oven stuffed with various spices

Ingredients:
1 tsp of ground cloves
5 tbsp of brown sugar
1 ½ tsp of ground cinnamon
2 tbsp of walnuts, finely chopped
1 tbsp of candied fruit
6 medium size apples of your choice
175gr. butter, cut in cubes
2 tbs of blond raisins
4 tbsp of Calvados brandy (or other apple brandy or liqueur)
whipped cream for garnishing (optional)

Method:
Preheat the oven to 220°C.

Wash the apples well and core them- trying not to cut through the bottom. Then cut a 2cm thick slice off the top and press a butter cube deep in the opening. Repeat the same with the rest of the apples.

In a small bowl put 3 tbsp of the sugar along with the walnuts, the cinnamon, the cloves, the raisins and the candied fruit and mix with a spoon. Pour over with the 3 tbsp of the brandy and stir the mixture.

Divide the spicy mixture into six parts and fill the apples with it.

Get an oven pan and place the apples in it, carefully so to stand up as they should.

In a cup mix together the water with the rest of the sugar and the rest of the brandy and pour over the apples in the pan.

Put in the oven and bake the apples for about 1 hour. While they are baking, frequently baste with their juices.

Serve the apples at room temperature along with their syrup and whipped cream (if desired).